Candied Sweet Potatoes

Sweeten your holiday table with these homemade Candied Sweet Potatoes. Sweet potatoes are cooked in a rich brown sugar and butter syrup, making a side dish that is full of holiday flavor.

Course Side Dish

Cuisine American

Prep Time 15

Total Time 1 15

Servings servings

Calories 311kcal

Author Deborah Harroun

Ingredients

3-4 lbs sweet potatoes
1/2 cup unsalted butter
1 cup brown sugar
1 tablespoon chopped fresh rosemary
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
1 tablespoon orange zest
1 teaspoon vanilla extract

Instructions

Preheat the oven to 325ºF.
Peel the sweet potatoes. Cut them into rounds 1/2” thick.
3-4 lbs sweet potatoes
Spray a 9x13” baking dish with nonstick cooking spray. Place the potatoes in the dish.
Place the butter in a saucepan and melt over medium heat. Add the brown sugar, rosemary, cinnamon, nutmeg, ginger, and salt. Stir the mixture until it comes to a boil, then let it boil for 2 minutes without stirring. Remove from the heat.
1/2 cup unsalted butter, 1 cup brown sugar, 1 tablespoon chopped fresh rosemary, 3/4 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, 1/2 teaspoon salt
Stir in the orange zest and the vanilla extract.
1 tablespoon orange zest, 1 teaspoon vanilla extract
Pour the syrup over the potatoes and stir gently to combine.
Cover the dish with foil, then place in the oven and bake for 30 minutes. Remove the foil, gently stir or spoon the liquid over the potatoes, then bake for 30 more minutes, or until the potatoes are fork tender.
Let the potatoes sit for about 10 minutes before serving, as the sauce will thicken up some as they cool.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition